Name: Spicy Prawns with Yuzu Kosho
Prep time: 24 min
Cook time: 15 min
Total time: 39 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 ½ tbsp Yuzu Kosho; 1 ½ tbsp Minced peeled ginger; 1 Garlic clove, crushed; 1 large stalk of fresh lemongrass, pale inner bulb only, minced; 1 ½ tbsp Finely chopped coriander; ¼ cup Neutral vegetable oil; 12 Large green prawns, peeled but with the tail left intact

Ingredients

1 ½ tbsp Yuzu Kosho

1 ½ tbsp Minced peeled ginger

1 Garlic clove, crushed

1 Large stalk of fresh lemongrass, pale inner bulb only, minced

1 ½ tbsp Finely chopped coriander

¼ cup Neutral vegetable oil

12 Large green prawns, peeled but with the tail left intact

Method

In a small bowl, combine the yuzu kosho with the ginger, garlic, lemongrass, coriander and oil.

Spread half of the pesto on the prawns and let stand for 10 minutes.

Light a grill or preheat a grill pan. Grill the prawns over high heat, turning once, until lightly charred and cooked through about 4 minutes

Transfer the prawns to plates and serve with the remaining pesto.

Make Ahead

The yuzu kosho pesto can be refrigerated for up to 3 days.

Ingredients

Method

Make Ahead

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